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Jul. 2009: Stampede

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July 2009
Welcome Hello, hello. July is here and that means a few things; #1) it probably won’t snow in the next two months and 2.) it’s Stampede time in Calgary. Like many civic events across Canada, the Stampede started off as an agricultural fair and livestock exhibition. Being Calgary, the rodeo was a natural addition. Since the first Stampede in 1912 the event has morphed into a weird, unique opportunity for the staid, conservative city of Calgary to blow off a lot of steam and have some fun. If you think the whole cowboy thing is cheesy you wouldn’t be alone. However, I defy you to stand by the rail during the chuckwagon races or to head out for a night out on the town during the Stampede and NOT have a good time. For ten days every July, Calgary is Canada’s best place to be.
Stampede and barbecuing are closely linked. It’s probably all that ranching that originally got the grills fired up but now you’ll see just about everything cooked on the barbecue during the Stampede: beef, pork, giant mutant turkey legs, you name it. Of course, the most famous outdoor meal during Stampede is the breakfast. In Calgary during Stampede the ‘most important meal of the day’ is fast, free, and gets your guts prepared for a full day of Stampeding. See our take on the traditional Stampede breakfast in our recipe section below.
  As you probably know, there are approximately one zillion Stampede parties thrown during the ten days of Stampede. Outside of the private parties and the activity on the grounds themselves, it seems like every church, business and community association throws a party during the Stampede. The majority of these are breakfasts. Check out www.stampedebreakfasts.com for a list of most of the major breakfasts around town.

Barbecue Tipster
Tip #1: Barring any July or August snowstorms you can probably turn the pilot light on your gas fireplace to ‘off’ now. Why waste gas and money keeping the pilot going? They don’t use much gas but you likely don’t want the heat generated in your house these days anyway.  
Tip #2: Enter our 6th annual “Worst Barbecue in Canada” contest. We’ve had some fantastic entries so far this year but we’ve been lacking in volume. (Translation: your statistical chance of winning a VERY nice Brander barbecue is high indeed – you’ve been warned.) Deadline for all entries is this Saturday July 4.  

Gotta Have It
  This is the Sizzle Q griddle. It’s a pitch-perfect tool for cooking pancake breakfasts on your barbecue. Heavy duty stainless steel construction complete with a grease channel up front just in case you get carried away with the sausages you’re cooking. My favourite part is the 3” tall sidewall which routinely saves your bacon – seriously.
 

Meet the Experts
Meet Charlene. She’s the assistant manager at our South Calgary store and, as you know if you’ve been into our south store lately, she’s doing a great job. As a long time Calgarian, Charlene has learned to avoid certain parts of the Stampede and embrace others. She, like many, has a special spot to watch the fireworks and tends to stay home for her pancake breakfasts. Her special Stampede meal is beef fajitas with all the fixins and maybe a margarita or eight.  
Charlene and her husband Brian have three teenagers in the house and subsequently have the highest grocery bill of anyone here at Barbecues Galore. In order to grill all those groceries, Charlene has three barbecues: a Broil King Sovereign 70, a Napoleon Mirage 385 and portable Broil King porta-chef which, at 12 years of age, is Charlene’s favourite way to grill her signature Cedar plank salmon: Cedar Planked Salmon One Salmon Fillet with skin on. One package of fresh basil, chopped. Juice of 1 ½ lemons Zest of one lemon ¼ cup Extra-virgin olive oil Salt & Pepper. Marinate in large plastic bag for 3hr min. Soak plank for 3hrs. Heat BBQ to 350 , lay salmon skin side down with all marinate on plank. Set in middle of BBQ. Keep heat at 350 for 25min.Close Lid. NO PEEKING! OKAY just once, I always do. Remove from BBQ, Set on plank on cookie sheet , let rest for 5 min. Enjoy!

Recipe of the Month Stampede Pancakes 2 eggs 2 cups buttermilk (this is the essential ingredient in this recipe) 2 Tbsp butter - melted ¾ cup whole wheat flour ¾ cup all purpose flour (or as the kids say ‘all-porpoise’ flour) 1 tsp baking powder 1 tsp baking soda 1 Tbsp soft honey (what kind? Why, “Scandia Honey” of course: www.scandiahoney.com) ½ tsp salt 1 cup fresh blueberries
First things first – fire up the bbq. Some ‘people’ will be suspicious about the barbecue being turned on first thing in the morning. Ignore them.
Lay out the ingredients.
Mix together all the dry ingredients. Good idea to make a ‘well’ in the dry ingredients before adding all the wet ingredients (including the honey although I know some people will email me and say “honey isn’t wet”).
Stir it up – little darling. Then, add the blueberries.
Put your cast iron griddle or frying pan on the hot barbecue and brush with a bit of oil. If you do not have a cast iron griddle or frying pan – get one. We have lots in stock.
Drop the batter onto the hot cast iron. Now’s a good time to put your sausage on the grill. You DO have sausages right? Ours were from www.sunworksfarm.com – yummy. As always, the pancakes are ready to be flipped when the pancakes are firm and bubbles appear throughout.
Serve with fruit, yogourt (maybe whipped cream) and some syrup. This is truly a great pancake recipe – fluffy, light and tasty. Give it a try.
Now, if you’re out on the Stampede breakfast circuit and you want to look like a professional, here’s how those of us in the know, eat our Stampede breakfast and still keep one hand free for a vodka and orange juice: Step #1: identify pancake
Step #2: add sausage (and syrup if it’s available)
Step #3: wrap, roll and eat. This is downtown Calgary’s answer to the taco. Elegant? No. Efficient? Yes.
Burger Cookies And for dessert.... This recipe is a bit fiddly but check out the results! If this isn’t a perfect dessert item for a backyard barbecue I don’t know what is: Recipe stolen borrowed from: www.verybestbaking.com Ingredients:
  • 1 box (12 oz.) vanilla wafer cookies, divided
  • 1/2 cup powdered sugar
  • 1/4 teaspoon salt
  • 3/4 cup Semi-Sweet Chocolate Morsels
  • 1/3 cup milk
  • 1/2 cup sweetened flaked coconut
  • 1/2 teaspoon water
  • 3 drops green food coloring
  • Red and yellow decorating gels (for ketchup and mustard)
  • 1 teaspoon melted butter (optional)
  • 1 tablespoon sesame seeds (optional)
 
Reserve 48 wafers for bun tops and bottoms.
Place remaining wafers in large resealable bag. Crush into small pieces using a rolling pin.
Combine wafer crumbs (about 1 1/2 cups) with powdered sugar and salt in medium bowl.
Microwave morsels and milk in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth.
Pour chocolate mixture into wafer mixture; stir until combined. Cool for 10 minutes. Line baking sheet with wax paper. Roll mixture into 24, 1-inch (about 1 tablespoon each) balls. Place each ball on prepared sheet; flatten slightly to form burger patties.
Combine coconut, water and green food coloring in small, resealable plastic bag. Seal bag and shake to coat evenly with color.
To assemble: Place 24 wafers, rounded side down on prepared baking sheet. Top each wafer with 1 burger patty. Top each burger patty with 1 teaspoon colored coconut. Squeeze decorating gels on top of coconut.
Top with remaining wafers. Brush tops of wafers with melted butter and sprinkle with sesame seeds, if desired. Are those cool or what?

The World of Barbecue Last month we had superstar chef Murray Lloyd at our shiny, new Burlington store. He cooked up a veritable feast of unique items on a swanky Crown Verity trailer barbecue (www.crownverity.com). No doubt about it, Murray knows what to do with a set of tongs. If you haven’t tried his food – do (www.qscene.com).
And speaking of Burlington, check out our new sign! We’re so proud.
In Calgary we’re a sponsor of SAIT’s upcoming market garden project on campus. As part of that sponsorship a collection of SAIT students and instructors were at our stores twice in June grilling and making pizza in the outdoor pizza oven. Talk about separating the wheat from the chaff. I mean, a lot of us think we can cook, but these guys....it’s like they’re professionals or something.
Send us a picture and/or story of you (or a friend of yours, or an enemy of yours) grilling and we’ll send you a $25 gift certificate usable in any of our four stores.

This Month’s Winners
Every single month, we randomly draw four winning names (one per store) from our newsletter mailing list. We only post the winning names below so you’ve got to keep your eyes peeled each month. If you win, you can claim your prize by stopping by the Barbecues Galore in your area with your photo identification. Congratulations to this month's winners of a Stampede themed basket of goodies which includes two (yes, two) books by renowned author and all-round good-guy, Glen Mikkelsen: ‘Never Holler Whoa’ and ‘Checkered Courage’. Glen comes from a family of freakish intelligence and, in these books, has applied his considerable brain power to the subject of rodeo families and the chuckwagon circuit. Check them out.  
  Ken Robinson (Calgary South) Celia Peers (Calgary North) Dianne McHugh (Burlington) Adam Bates (Oakville)

Next Month’s Issue
Next month we’re talking about firepits. Whether they’re simple or ornate, wood burning or gas burning, firepits get a LOT of attention in our four stores and we’re going to try to get you some information about the various kinds available. And, just for a hoot, we’re going to cook something in a firepit too. See you next month.  

Contact Us We want to hear from you! If you have any questions or concerns, please contact us at: query@barbecuesgalore.ca Remember, an archive of our past newsletters can be found at www.barbecuesgalore.ca

North Calgary 3505 Edmonton Trail NE, Calgary, Alberta 403-250-1558 South Calgary 5875 9th Street SE, Calgary, Alberta 403-258-4440 Burlington #1 3100 Harvester Road Burlington, Ontario 905-639-5952 Oakville 490 Speers Road Oakville, Ontario 905-844-3224

     
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